Bacon wrapped potatoes are easy potato appetizers that don’t take long to prepare, and crowds love them. Best served with a dip of your choice or as a side!
Pre-cooking potatoes reduces the overall cooking time quite significantly and if you want, you can easily do the prep in advance and finish it off the following day.
This bacon wrapped potatoes post contains useful tips for best results, as well as serving suggestion ideas and more bacon appetizers you might like to try.
Bacon wrapped potatoes are delicious with this simple garlic dip, but I also like them with Thai sweet chili sauce. Plain sour cream also works well and to spice it up a bit you can stir in a few drops of hot sauce.
You can also enjoy them as a side with steak or pork chops.
How to make bacon wrapped potatoes
The whole preparation is easy and pretty straight forward. You cut potatoes lengthwise into quarters and cook them. You can simmer them until soft (but not over-cooked) or until they are still a little hard.
When they are ready, season them and wrap a thin slice of bacon around and secure with a toothpick. You can’t do this step right after you drain the water, so you will need to wait until they are cooled enough to touch.
Baking is relatively quick but will depend on your oven and the thickness of the bacon you use. I suggest checking after 15 minutes and if the bacon wrapped potatoes are not ready, cook for longer. I cook mine for about 20 minutes.
Tips for making the best bacon wrapped potatoes
- To fit all these potatoes wrapped in bacon on one baking tray/sheet, you will need one that measures at least 14×16-inches (35×40-centimeters).
- If you don’t have one, you can use 2 trays, but cook them in 2 batches if you don’t have a fan-assisted oven.
- This recipe works with any potatoes – fingerling, baby, or large potatoes. The only difference might be in their cooking time.
- Cooking potatoes in salty water is important as this will add flavor to them. This is not such a problem with small potato wedges, but large could be tasteless without salty water.
- Some people like wrapping whole baby potatoes in bacon. I don’t like doing this for a simple reason. The inside of each bacon wrapped potato stays under-seasoned. If you quarter them, you will get smaller pieces but larger area for seasoning.
- Use any bacon you like!
More appetizers with bacon for you to try:
- BLT Egg Sliders – my absolute favorites – they not only look great but also taste amazing. And they are so easy to make!
- Bacon Jalapeno Deviled Eggs – for deviled egg lovers.
- Sweet Pepper Poppers – tasty and easy to put together!
- Bacon Wrapped Dates
- 9-10 baby potatoes (1 pound/450 grams), see note 1
- ¾ teaspoons salt
- 1 tablespoon olive oil
- 1.5 tablespoons fajita seasoning
- 20 bacon slices, see note 2
- Brush the potatoes clean under running water and cut each in quarters (lengthwise). Place them in a small saucepan and pour over just enough water to cover them. Add ¾ teaspoon of salt and cover with a lid. Bring to a boil. Reduce the heat to low and simmer covered for about 8 minutes (don’t over-cook). Strain the water and transfer the potatoes in a mixing bowl. Place them in the fridge to cool, for about 10 minutes.
- Preheat oven to 400 Fahrenheit (200 Celsius).
- Pour olive oil over the cooled potatoes and toss. Add fajita seasoning and toss well.
- Cut all bacon slices in half, crosswise. Wrap each half around a potato wedge and secure with a toothpick. Place onto a baking tray lined with baking parchment (or aluminum foil). Repeat with the rest of the potatoes.
- Bake in a preheated oven for about 15 minutes or until the bacon is cooked through and to your liking.
- Serve with a dip of your choice!
- Fingerling potatoes or classic baby potatoes work well. This way you will only need 10 pieces.
- If your bacon is a lot wider than your potatoes you could cut it in half lengthwise. This will still be plenty of bacon per potato, plus, you will reduce the calorie intake as well. If your bacon slices are wider than your potatoes, you can cut each in half lengthwise.
- This recipe serves about 8 when counting 5 pieces per person. You can count with more/less pieces per head.
- Cooking time may vary depending on the thickness of your bacon and potatoes so take the cooking time as a guide and adjust it, if needed.
- More tips and serving suggestions can be found in the text above this recipe card.
Serving Size:1 Piece
Amount Per Serving: Calories: 37Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 160mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 2g